Reaction of winter spelt cultivars to reduced tillage system and chemical plant protection

Andruszczak, Sylwia

doi:10.13080/z-a.2017.104.003

Cited by 20 publications

(21 citation statements)

References 18 publications

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“…However, the date of harvesting did not significantly affect the K content in spelt grain. This was in accordance with the results of other authors [13,26] who noted a similar content of macronutrients in ripe spelt grain and green grain.…”

Section: Grainsupporting

confidence: 94%

“…Furthermore, the present study confirmed the relationship indicated by Kraska et al [20] in their study, in which the content of the essential amino acids Lys and Met as well as that of the nonessential amino acid Ala was shown to be higher in green grain compared to the spelt grain harvested at the fully ripe stage. Andruszczak [26] also reported a similar amino acid composition in spelt grain. The highest Asp content was identified in bread with 12% addition of green spelt grain among all the bread samples evaluated (Table 6).…”

Section: Amino Acid Compositionmentioning

confidence: 76%

“…By contrast, Kraska et al [20] observed a distinctly higher content of nitrogen in the spring spelt wheat cultivar 'Wirtas' harvested at the fully ripe stage compared to the spring spelt harvested at the milk dough stage. Andruszczak [26] found that the total protein content in spelt grain ranged between 14.1% and 17.4% depending on the cultivar. However, in that study spelt wheat was grown under conventional farming conditions, where production-enhancing agents used in industries were applied.…”

Section: Content Of Protein and Some Elementsmentioning

confidence: 99%

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Wholemeal Spelt Bread Enriched with Green Spelt as a Source of Valuable Nutrients

et al. 2020

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The aim of this study was to evaluate the nutritional value of wholemeal bread prepared from the flour of spelt wheat (Triticum aestivum ssp. spelta) that was enriched by the addition of freeze-dried spelt grain (at proportions of 4%, 8%, and 12%, respectively, in relation to the flour weight). The spelt grain used in the study was harvested at the milk dough stage (the so-called green grain). Green spelt grain was characterized by a significantly higher content of minerals namely P, Mg, Ca and Zn compared to ripe spelt grain. Additionally, it contained significantly higher amounts of amino acids (Asp, Thr, Ser, Gly, Ala, Cys, Val, Met, Ile, Leu, Phe, Lys), lipids, as well as monounsaturated fatty acids (MUFA), and omega-3 and omega-9 acids. However, it had a lower content of palmitic, stearic, and linoleic acids, polyunsaturated fatty acids (PUFA), and omega-6 acids. The results showed that the nutritional value of bread was improved by the green spelt grain, however the ω6/ω3 ratio in bread enriched with green spelt grain was slightly less favorable than in control bread. Among all the products tested, bread enriched with a 12% proportion of green spelt grain was characterized by the highest content of almost all the amino acids (except for Pro, Cys, and Met), as well as in Mg, Zn, Mn, Cu and Fe. In addition, overall acceptability of this bread was the highest. Bread enriched with 8% of green grain contained the highest amount of P, Ca, Pro, linoleic acid, PUFA, and ω 6 acids, while bread enriched with 4% of green spelt grain had the highest content of palmitic acid and saturated fatty acids.

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Section: Grainsupporting

confidence: 94%

Section: Amino Acid Compositionmentioning

confidence: 76%

Section: Content Of Protein and Some Elementsmentioning

confidence: 99%

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Wholemeal Spelt Bread Enriched with Green Spelt as a Source of Valuable Nutrients

et al. 2020

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“…The revived interest in spelt can be attributed to the high nutritional value of its grain, which is rich in protein, macronutrients and micronutrients [38][39][40][41][42][43][44][45], resistance to fungal pathogens [18,[46][47][48][49][50][51], and higher adaptability to varied environments and simplified farming systems in comparison to bread wheat [52][53][54]. The milling quality of spelt grain has been recently investigated by Wiwart et al, Rapp et al,and Sobczyk et al [44,45,55].…”

Section: Discussionmentioning

confidence: 99%

An Evaluation of Spelt Crosses for Breeding New Varieties of Spring Spelt

et al. 2019

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This study evaluated F5 breeding lines, which were obtained by crossing five parents of spring spelt from different geographical regions characterized by various morphological and performance traits. A total of 11 quantitative traits were analyzed, including six traits relating to yield components, four traits relating to grain quality, and one trait relating to plant height and sensitivity to lodging. The applied clustering method supported the identification of four groups of breeding lines which were presented graphically in a heatmap with dendrogram. Group I contained 33.0% of the breeding lines, and it was most distant from the remaining groups. It was composed of tall plants characterized by high values of yield components, high fat content, and high sensitivity to lodging. Groups III (30.4%) and IV (17.0%) were most similar and were characterized by lower values of yield components, a high content of protein, ash and fiber, and lower sensitivity to lodging. Group II contained 19.6% of the breeding lines, and it was more similar to groups III and IV than group I. Breeding lines with satisfactory performance traits can be selected from each group and used to breed new varieties with the desired traits.

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“…The grain husbandry of Ukraine is a strategic and the most efficient branch of the national economy. Grain and products made from it have always been liquid, since they form the basis of the food base and security of the state (Andruszczak, 2017;Havryliuk & Krut, 2013). Unlike countries in Western Europe, Ukraine has the potential to develop and implement organic crop growing technologies over large areas.…”

Section: Introductionmentioning

confidence: 99%

Protection of winter spelt against fungal diseases under organic production of phyto-products in the Ukrainian polissia

Kliuchevych¹,

Nykytiuk²,

Stoliar³

et al. 2020

Ukr J Ecol

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At present, one of the main tasks is to obtain high-quality and environmentally friendly phyto-products. The interest of consumers in healthy nutrition is increasing every year. Growing plant products using organic technology is becoming widespread. Among a wide range of economic management, organic agricultural production is the only environmentally friendly method on Earth that does not inflict damage on the environment. Organic production systems are based on specific and precise requirements (standards) for the production process aimed at maintaining the optimal state of the ecosystem at the social, environmental and economic levels. The level of plant damage is controlled naturally, as well as with the help of preventive, biological and other modern scientific methods. Organic agricultural production excludes the use of artificial fertilizers and pesticides, as well as genetically modified organisms and products (substances) derived from them. The developed system for the protection of winter spelt against fungal diseases under organic production is based on biological features of mycoses, introduction of varieties with the least degree of affection by pathogens of fungal etiology, application of optimal systems of soil tilling and fertilizing, sowing time and seed application rates, as well as rational use of effective mixtures of biological preparations and plant growth regulators for seed and crop treatment. Organic protection system involves the following: complex treatment of seeds with biological preparation Agat 25-K, PA (0.04 kg/t) and plant growth regulator Biosyl (0.01 l/t) before sowing; spraying of crops at the 31st stage with a mixture of Agat 25-K, PA (0.03 kg/ha) + Biosyl (0.01 l/ha); the same treatment of crops at the 39th stage; spraying of crops with biological preparation Phytodoctor (2.0 l/ha) at the 60th stage. Under organic production, the winter spelt yield preserved due to a set of protective measures amounts to 0.58-0.67 t/ha or 29.6-33.7%. At the same time, the protein content increases by 0.83% and gluten content by 6.9%.

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Reaction of winter spelt cultivars to reduced tillage system and chemical plant protection

Cited by 20 publications

References 18 publications

Wholemeal Spelt Bread Enriched with Green Spelt as a Source of Valuable Nutrients

Wholemeal Spelt Bread Enriched with Green Spelt as a Source of Valuable Nutrients

An Evaluation of Spelt Crosses for Breeding New Varieties of Spring Spelt

Protection of winter spelt against fungal diseases under organic production of phyto-products in the Ukrainian polissia

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